parsnip

In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.

Stovetop-Braised Carrots and Parsnips

carrots, peeled,

parsnips, peeled,

butter olive oil

Kosher salt and black pepper

lemon juice

Chopped fresh parsley, dill, mint, basil

Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.

Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

Wild Mushroom and Parsnip Ragout with Cheesy Polenta recipe | Epicurious.com

olive oil, divided

onion, coarsely chopped (about 3/4 cup)

garlic clove, finely chopped

thyme

parsnip (about 7 ounces), peeled, finely chopped

mixed wild mushrooms,

miso paste

tomato paste

cornstarch

kosher salt, divided,

red wine

polenta

(or more) whole milk

Parmesan, divided

roasted, unsalted hazelnuts, chopped

Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.

Chicken Soup From Scratch

chicken,

celery,

carrots,

yellow onions, peeled and halved

parsnip or parsley root (optional)

parsley

black peppercorns

bay leaves

salt,

chicken fat, more if needed

leeks, trimmed, halved lengthwise, rinsed and sliced crosswise into thin half-moons

salt and ground black or white pepper

Egg noodles (fresh

herbs, dill

Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.

Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is “smiling”: barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.

When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).

Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.

When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)

Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.

Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.

Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.

Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

Warm and comforting, this soup is a classic to master.

Chicken Noodle Soup

Easy to put together and so delicious, this 5-ingredient recipe will take care of you. Just a little bit of prep and you can bang it in the oven, letting it do all the hard work for you. What you end up with is a beautifully scruffy, humble combo that’s all about flavour, and is guaranteed to make you smile.

Sausage & apple bake

red onions

eating apples

parsnips

higher-welfare chipolatas

runny honey

The best chicken soup is homemade, yet so fast and easy, you can throw it together even when you're not feeling 100%.

Homemade Chicken Soup Recipe

(4-pound; 1.8kg) whole chicken

chicken stock or store-bought low-sodium chicken broth

garlic

bay leaf

carrot (8 ounces; 230 grams), diced

turnip

onion

parsnip (10 ounces; 285 grams), peeled and diced

celery

salt and black pepper

fresh dill, flat-leaf parsley,

Using a sharp knife, cut chicken breasts from breastbone and detach chicken legs from carcass. In a large soup pot or Dutch oven, cover chicken breasts, legs, and carcass with stock. Add garlic, thyme, and bay leaf.

Heat stock over medium-high heat until temperature reaches between 150 and 160°F (66 and 71°C) on an instant-read thermometer; adjust heat to maintain stock temperature in the 150–160°F range. It's okay if the temperature bounces around a little, but try to keep it above 150 and below 170°F (77°C). Cook until thickest part of chicken breasts registers 150°F on an instant-read thermometer, about 1 hour. Remove chicken breasts and set aside.

Bring soup to a simmer and continue cooking for 1 hour longer, skimming as needed. Discard thyme sprigs and bay leaf. Remove all chicken from pot. Pull meat from bones, shredding it into bite-size pieces; discard skin and bones. If broth is cloudy, you can strain it through a fine-mesh strainer to clarify it.

Return all chicken to pot except breast meat and return to a simmer. Add diced carrot, turnip, onion (or leek), parsnip, and celery and cook until just tender, about 10 minutes. Season with salt and pepper. Add minced fresh herbs and remove from heat. Dice chicken breasts and stir into soup along with any accumulated juices. Serve hot.

Honey-Glazed Roasted Carrots and Parsnips recipe | Epicurious.com

carrots (1

parsnips (1

olive oil

butter

honey

balsamic vinegar

Chicken Pot Pie

chicken stock

rosemary

garlic, crushed

Salt

chicken breasts, split

chicken legs

chicken thighs

sweet potatoes, peeled and chopped coarse

leek,

parsnips,

fennel bulb, chopped coarse

flour

chili powder

cayenne

Soy sauce

Tabasco

pepper

baking powder

baking soda

salt

unsalted butter, melted

buttermilk

Put the chicken stock in a large pot and add the peppercorns, thyme, rosemary, garlic, and bay leaf. Add salt if using unsalted chicken stock. Bring to a boil.

Add the chicken pieces and lower the heat, simmering the chicken for about 25 minutes, until it is tender and comes easily off the bone. The legs may take longer to cook than the breasts. Remove the chicken from the liquid and set aside to cool.

Strain the stock through a fine strainer, then return to the pot and put over high heat. When the stock is boiling, add the carrots, sweet potatoes and leek and cook for five minutes. Then add the parsnips, celery and fennel. Return to a full boil and cook for a minute.

Remove the vegetables by passing the stock again through a strainer. Return the stock to the pot and simmer.

Remove the cooled chicken from the bones, tearing into bite-sized pieces and discarding the skin. Put the chicken and vegetables in a large overproof casserole and set aside.

Melt the butter in a small pan. When it starts to foam, add the flour, chili powder and cayenne and cook for several minutes, stirring constantly. Then, slowly, add one cup of the hot chicken stock. Add to the rest of the chicken stock and bring to a boil. Season with soy sauce, Tabasco, pepper and salt, taking into consideration that the flavors will soften when added to the chicken and vegetables.

Add the sauce to the vegetables and chicken, generously covering. At this point, the casserole can be refrigerated for up to 24 hours.

Preheat the oven to 425 degrees. Put the casserole in the oven while you make the biscuit topping.

To make the topping, mix the flour, baking powder, baking soda and salt, then add melted butter. Mix with fingers. Add buttermilk, continuing to mix the ingredients by hand. Make eight ball-shaped biscuits, then flatten slightly.

Remove casserole from the oven. Place the biscuits around the top of the surface of the casserole. Bake until biscuits are golden brown, about 25 minutes.

We all have our favourite way to roast veg, but this method is a mega time and space saver. For maximum flavour, I’m keeping my carrot and parsnip skins on – try it for yourself and you’ll notice how much sweeter they taste. Pretty damn fabulous!

Roasted Root Veg

kg Maris Piper potatoes

carrots

½ a bunch of fresh rosemary (15 grams)

Roasted root veg

Slow Roasted Fall Vegetables

celery root

potatoes

olive oil (or more as needed)

rosemary leaves

thyme leaves

salt and pepper

Preheat the oven to 325 degrees. Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes. Slice the celery and onion. Leave the garlic cloves whole in their skins.

Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated. Sprinkle them with rosemary, thyme, salt and pepper.

Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides). Do not let them get too dark or they will develop a bitter taste. Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.

Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip — usually cut into steaks — also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.

Whole Roasted New York Strip Loin

allspice berries

garlic, grated

Yukon Gold potatoes, peeled

peeled,

(8 ounces) crème fraîche

Dijon mustard

horseradish,

Salt and pepper

Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.

Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.

In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.

Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.

Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.

Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.

Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.

Roast potatoes, parsnips & carrots

This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips — think leek and potato soup, but with more depth of character. It’s very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

Creamy Leek and Parsnip Soup

leeks,

Black pepper

turmeric

garlic cloves,

chicken broth or vegetable broth

Extra-virgin olive oil, crème fraîche

Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.

Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.

Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.

With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary — it should be like a thin milkshake, not thick and porridge-like.

Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the pasta. And they’re another vehicle for the creamy, bacon-rich sauce. You can roast the parsnips several hours ahead (they’ll be fine at room temperature). But the rest of the dish is best made just before serving. Then serve it hot. There are few dishes that are cozier on a cold winter night.

Pasta With Parsnips and Bacon

parsnips (3/4 pound), peeled and cut into 1/2-inch pieces

extra-virgin olive oil,

Kosher salt and black pepper, as needed

dried campanelle or farfalle pasta

bacon,

heavy cream

Parmesan cheese

Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.

In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.

Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.

Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.

Parsnips add a certain sweetness to a cozy winter pasta dish thick with cream and bacon.

This vegetarian stew uses two different techniques — grilling (or broiling) and pickling —  to coax the maximum amount of flavor from cauliflower. Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.

Charred Cauliflower Stew

cauliflower (about 2 pounds each)

diced Spanish onions (about 1 small onion)

garlic (about 8 large cloves)

coriander

mustard

celery (about 2 small stalks)

vegetable stock

black pepper

watercress

Cheddar cheese

tarragon

Heat the grill to high and lightly oil the grates, if you'd like, to make cleanup easier. (Or, if you don’t have a grill, heat the broiler to high and lightly oil a baking sheet.) Take one of the heads of cauliflower, pull off the leaves, and slice it into big slabs, stalk and all. Throw the slices on the grill and cook on each side until you get nice char marks, about 3 minutes per side, or broil until they turn dark brown, about 10 minutes (no need to flip them). Let slices cool, then roughly chop them. (You aren’t fully cooking the slices; they’ll cook in the stew. What you want to do is get that char on there.)

Take the other head of cauliflower and grate 1/2 cup cauliflower florets into a small bowl. Break off a big chunk (about a quarter of the head) and set it aside, then roughly chop the rest.

Prepare the pickled cauliflower: Mix the grated cauliflower with lemon juice and 1/4 teaspoon salt and let sit until stew is ready to be served.

Put 1/4 cup oil in a large pot, and set it over medium heat. Once it’s hot, add onions, garlic, coriander, mustard and cayenne. Cook, stirring, until onions are almost translucent but haven’t browned, 3 to 4 minutes. 

Stir in parsnips and celery and cook, stirring occasionally, until the parsnips soften, 3 to 4 minutes.

Add the raw chopped cauliflower, the big chunk of cauliflower and the potatoes. Stir a few times, then pour in the stock. Increase heat to medium-high, bring to a simmer and let cook until the potatoes are tender, 15 to 18 minutes.

Remove from heat and transfer that big chunk of now-cooked cauliflower into a blender along with 2 cups of the soup. Make sure you get some potatoes, parsnips and celery in there. Blend, but do it carefully. Hot soup has a tendency to explode. Start it on low and slowly increase the speed.

Pour the blended mixture back into your big pot of stew, and season to taste with salt and pepper. Stir in the grilled or broiled cauliflower. When you’re ready to serve, bring it up to a boil again.

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